Ginger36
Assistant Cook
HI - this is my first post and I hope I'm doing it right. This is my question:
I read somewhere that restaurants don't throw away any citrus. They freeze it and then grate it in the frozen state into whatever foods they want to enhance. I wondered if anyone has tried this and if it works - in short, if there is any merit in this?
I look forward to any replies - thanks - Judy
I read somewhere that restaurants don't throw away any citrus. They freeze it and then grate it in the frozen state into whatever foods they want to enhance. I wondered if anyone has tried this and if it works - in short, if there is any merit in this?
I look forward to any replies - thanks - Judy